1. Heat olive oil in small deep saucepan over medium-low heat. 2. Add garlic, 3/4 teaspoons lemon peel, and crushed red pepper. 3. Saute until garlic is soft, about 3 minutes. 4. Add wine, increase heat, and boil until mixture is reduced to 1 cup, about 6 minutes. 5. Remove sauce from heat; mix lemon juice, anchovies, 1 tablespoons parsley, and remaining 3/4 teaspoons lemon peel. 6. Season with coarse salt. 7. To make the clams, prepare barbecue (high heat). 8. Arrange clams on grill rack and cover grill. 9. Cook clams 5 minutes; uncover and cook without turning until clams open. 10. Transfer to rimmed baking sheet as they open, retaining juices in shells (use metal tongs), about 5 minutes longer. 11. Discard any clams that don't open. 12. Meanwhile, cook pasta in large pot of salted boiling water until just tender but still firm to bite; drain pasta and divide among 4 large shallow bowls. 13. Arrange 12 clams in shells with juices on pasta in each bowl. 14. Spoon sauce over that; garnish with lemon wedges and sprinkle with 1 tablespoons parsley. ---------------------------------------------------------------------------
Nutrition
Ingredients
